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Ingredients
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Poppycock Base
Add-ins
Method
Making Poppycock
- 1
Pop the Popcorn
In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels, cover with a lid, and shake the pot occasionally until the popping slows down. Once popped, transfer the popcorn to a large bowl and set aside.
- 2
Prepare the Caramel
In a saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil while stirring continuously. Once boiling, let it cook for 4-5 minutes without stirring until it reaches a golden caramel color.
- 3
Combine and Mix
Remove the caramel from heat and stir in the vanilla extract. Pour the hot caramel over the popped popcorn and mix well to coat all the popcorn evenly.
- 4
Add the Mix-ins
Fold in the chopped nuts, dried cranberries, and chocolate chips into the caramel-coated popcorn until evenly distributed.
- 5
Cool and Serve
Spread the mixture onto a lined baking sheet and allow it to cool completely. Once cool, break into pieces and serve on a dessert plate.
